This past Christmas I requested (and received) the best invention ever known to man: Chrissy Teigen’s Cravings cookbook. I love to eat, but I wanted to sharpen my cooking skills and this cookbook is the perfect solution. I figured I might as well try to document some of my creations from Chrissy’s Cravings cookbook and title this series #CHRISSYCRAVINGSCREATIONS. The every first thing I made from this book John’s Breakfast Sandwich and immediately I knew this was the cookbook for me; with simple ingredients and easy to follow steps, I was sold. This past weekend I made a pass at two of her side dish recipes: crispy hassleback potatoes and balsamic glazed brussel sprouts.
This was no ordinary brussel sprouts, it is dressed with a sweet honey balsamic glazed and topped with toasted walnuts and dried cranberries. Admittedly Alex and I (especially Alex) aren’t huge vegetable people, but this recipe has bacon in it so we were rest assured it would be delicious.
Toss, toss, toss.
Another reason why I knew Chrissy’s Cravings was the cookbook for me: we are both not shy when it comes to our garlic usage.
I’m not going to lie, cutting these potatoes were a huge pain in the ass but Chrissy has a great tip on how not to cut through the potato completely. One personal note is that I probably should’ve tried harder to get more salt into these little crevices, but my salt preference is higher than most people
Ta-da! Here’s the finished product paired with a juicy bone-in ribeye. The potatoes were crispy and buttery, but the brussel sprouts were probably my favorite. Sweetness of the honey balsamic glazed, saltiness from the bacon pieces and crunchiness from the toasted walnuts made this the perfect vegetable side dish.